Crispy Homemade McDonald’s-Style Hash Browns Recipe

Introduction

These crispy homemade McDonald’s-style hash browns are a perfect breakfast treat that combines a golden, crunchy exterior with a soft, flavorful interior. With simple ingredients and easy steps, you can enjoy this classic diner favorite right from your own kitchen.

Ingredients

• 2 large Russet potatoes (or Yukon Gold for a slightly different texture)
• 1 teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon black pepper
• 1 tablespoon cornstarch
• ½ teaspoon dry beef stock powder (for added depth of flavor)
• ½ cup vegetable oil (sunflower, rapeseed, canola, avocado, peanut, or macadamia oil)

Instructions

1. Step 1: Peel the potatoes and place them in a bowl of cold water to prevent browning.
2. Step 2: Using the large holes of a box grater, shred the potatoes.
3. Step 3: Fill a large bowl with cold water and add the shredded potatoes. Stir well to remove excess starch.
4. Step 4: Drain the water once it becomes cloudy, then repeat this rinsing process one more time.
5. Step 5: Transfer the shredded potatoes to a fine mesh sieve or a clean kitchen towel. Squeeze out as much excess water as possible. The drier the potatoes, the crispier the hash browns will be.
6. Step 6: Heat a nonstick skillet over low heat and add about 2 tablespoons of the vegetable oil.
7. Step 7: Add the shredded potatoes to the pan and cook for 5 to 6 minutes, stirring occasionally. The goal is to soften them slightly without browning.
8. Step 8: Remove the potatoes from the skillet and allow them to cool for a few minutes.
9. Step 9: In a large mixing bowl, combine the cooked potatoes, salt, sugar, black pepper, cornstarch, and dry beef stock powder. Mix well to ensure even distribution of seasoning.
10. Step 10: Take about ¼ cup of the potato mixture and place it on a piece of parchment paper. Flatten it into a rectangle about half an inch thick.
11. Step 11: Add another 2–3 tablespoons of the potato mixture on top, then fold the parchment paper over to help shape it into a uniform patty.
12. Step 12: Repeat the process until all the mixture is used, forming about four large hash brown patties.
13. Step 13: Heat the remaining vegetable oil in a nonstick skillet over medium-high heat.
14. Step 14: Once the oil is hot, carefully add the hash brown patties. Fry for about 2–3 minutes per side or until golden brown and crispy.
15. Step 15: Use a spatula to flip them gently, being careful not to break them apart.

Tips & Variations

• For extra crispiness, squeeze out as much moisture as possible from the shredded potatoes before cooking.
• If you prefer a vegetarian option, omit the dry beef stock powder and add a pinch of smoked paprika for depth of flavor.
• Use parchment paper or plastic wrap to help shape the patties evenly, making them easier to handle and cook uniformly.
• Serve with ketchup, hot sauce, or your favorite breakfast sides for a complete meal.

Storage

Store any leftover hash browns in an airtight container in the refrigerator for up to 2 days. Reheat in a nonstick skillet over medium heat to maintain crispiness, rather than microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shredded potatoes to make these hash browns?

Frozen shredded potatoes can be used, but make sure to thaw and squeeze out all excess moisture before cooking to achieve the best texture and crispiness.

Why do I need to rinse and dry the shredded potatoes?

Rinsing removes excess surface starch, which helps prevent the hash browns from becoming gummy. Drying the potatoes thoroughly ensures they crisp up nicely when fried.

Crispy Homemade McDonald’s-Style Hash Browns Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

Crispy Homemade McDonald’s Hash Browns replicate the iconic fast-food favorite using simple ingredients and a straightforward stovetop frying method. These golden, crunchy yet tender hash browns are made from shredded Russet potatoes, seasoned with a blend of salt, pepper, and subtle beef stock powder for depth, and perfected with frying in vegetable oil to achieve an irresistible crisp texture.

• Author: Toney
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 large hash browns 1x
• Category: Breakfast, Side Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Seasoning

• 2 large Russet potatoes (or Yukon Gold for a slightly different texture)
• 1 teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon black pepper
• 1 tablespoon cornstarch
• ½ teaspoon dry beef stock powder

Cooking Oil

• ½ cup vegetable oil (sunflower, rapeseed, canola, avocado, peanut, or macadamia oil)

Instructions

1. Prepare Potatoes: Peel the potatoes and place them in a bowl of cold water to prevent browning.
2. Shred Potatoes: Using the large holes of a box grater, shred the potatoes into fine strips.
3. Rinse Shredded Potatoes: Fill a large bowl with cold water and add the shredded potatoes. Stir well to remove excess starch.
4. Repeat Rinsing: Drain the cloudy water, then refill with fresh cold water and stir again to further remove starch.
5. Drain and Dry: Transfer the shredded potatoes to a fine mesh sieve or a clean kitchen towel and squeeze out as much excess water as possible, ensuring drier potatoes for crispiness.
6. Pre-cook Potatoes: Heat a nonstick skillet over low heat and add about 2 tablespoons of vegetable oil. Add shredded potatoes and cook for 5 to 6 minutes, stirring occasionally to soften them without browning.
7. Cool Potatoes: Remove the softened potatoes from the skillet and allow to cool for a few minutes.
8. Mix Seasonings: In a large bowl, combine the cooked potatoes with salt, sugar, black pepper, cornstarch, and dry beef stock powder. Mix thoroughly to evenly distribute seasonings.
9. Shape Patties: Take about ¼ cup of the potato mixture, place it on parchment paper, and flatten into a rectangle about half an inch thick. Add 2-3 tablespoons more on top and fold the parchment to shape into a uniform patty.
10. Form All Patties: Repeat shaping until all mixture is used, making around four large hash brown patties.
11. Heat Oil for Frying: In a nonstick skillet, heat the remaining vegetable oil over medium-high heat until hot.
12. Fry Patties: Carefully add the hash brown patties to the hot oil and fry for 2-3 minutes on each side until golden brown and crispy.
13. Flip Gently: Use a spatula to flip the patties carefully to avoid breaking them.
14. Drain and Serve: Once cooked, remove the patties from the skillet and drain on paper towels to remove excess oil. Serve hot and enjoy your crispy homemade hash browns.

Notes

• Using Russet potatoes yields the classic starchy and fluffy texture, but Yukon Gold works well for a creamier bite.
• Removing excess water from the shredded potatoes is critical to achieve maximum crispiness.
• The dry beef stock powder adds a subtle savory depth but can be omitted for a vegetarian version.
• Using parchment paper for shaping helps form uniform patties and makes handling easier.
• Maintain medium-high heat during frying to get a crispy exterior without overcooking inside.
• Can be served as a breakfast side or snack with ketchup or your favorite dipping sauce.

Keywords: hash browns, homemade hash browns, crispy hash browns, McDonald’s style hash browns, breakfast side, fried potatoes